Scrumptious Apple and Blueberry Crumble

White plate piled with apple and blueberry crumble and a scoop of vanilla ice cream.

4.79 from 14 votes

Scrumptious Apple and Blueberry Crumble

This Apple and Blueberry Crumble is filled with deliciously tender apples, juicy blueberries and mouth-watering hints of cinnamon! Topped with a buttery, golden streusel, it's the perfect apple blueberry crisp for both summer and fall. Serve with vanilla ice cream for a comforting, easy dessert that’s sure to get you rave reviews (and leave your house smelling divine).

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: -8

Calories: 372kcal

Author: Borrowed Bites

Ingredients

Crumble Topping

1 cup rolled oats
1 cup brown sugar packed
1 cup all-purpose flour
¾ teaspoon baking powder
1 teaspoon cinnamon
⅛ teaspoon kosher salt
1 stick butter melted (If desired, you can use brown butter)

Fruit Mixture

3 large (or 4 medium) apples peeled, cored, and cut into ½ inch chunks
1½ cups frozen blueberries or substitute fresh
1½ tablespoon all-purpose flour
2 tablespoon brown sugar packed
¼ teaspoon cinnamon

To Serve

Vanilla ice cream

Instructions

Preheat the oven to 350°F. Grease a 9x9 pan with baking spray.

Crumble Topping

If you prefer brown butter, follow these directions for how to brown butter. Allow to cool until just warm.
In a large bowl, combine all the topping ingredients except the butter. Add melted butter and combine, clumping it in your palm to form large crumbles. Place topping in freezer.
1 cup rolled oats, 1 cup brown sugar, 1 cup all-purpose flour, ¾ teaspoon baking powder, 1 teaspoon cinnamon, ⅛ teaspoon kosher salt, 1 stick butter

Fruit Mixture

In a medium bowl, combine the apples, blueberries, flour, brown sugar, and cinnamon. Toss until well combined.
3 large (or 4 medium) apples, 1½ cups frozen blueberries, 1½ tablespoon all-purpose flour, 2 tablespoon brown sugar, ¼ teaspoon cinnamon

Assemble

Pour fruit mixture into prepared pan. Top with cold crumble topping, placing the largest crumbles on top.
Bake for 30-40 minutes, or until bubbly, golden brown, and the apples are tender (you can use a knife to gently test the apples). Cool for about 10 minutes, then serve with ice cream.
Vanilla ice cream
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Notes

Tips & Tricks

Cut the apples the same size to ensure they cook evenly.
Use old-fashioned oats, not instant oats. Instant oats will cook too fast and leave you with a mushy topping instead of crispy.
Flash freeze the topping: Super cold topping will cook up extra crispy! So pop it in the freezer while you prep the fruit.
Serve fresh: Although you can store leftovers in the fridge, apple and blueberry crisp is best served fresh with a heaping scoop of vanilla ice cream on top.

Make Ahead Instructions:

Make the crumble topping and refrigerate it covered for 2-3 days. The fruit mixture can also be made and refrigerated for up to 1 day, but for best results prepare the fruit fresh. Assemble and bake when ready to serve.

Freezer Instructions:

Prepare as directed, then cover tightly with foil and freeze. To save space, you can also freeze the crumble topping and sugared apples in separate bags, then assemble before baking (you may need to thaw it slightly to get in an even layer). Bake from frozen, adding an additional 5-10 minutes if needed and covering loosely with foil if the topping is browning too much.

Nutrition